Do you know who’s in the Super Bowl? Don’t answer that question, because it doesn’t really matter. The only thing you really need to be concerned with at this point in the week is what you’ll be eating when the big game rolls around this Sunday.

We’ve got some ideas from our friends at Food52, and you could definitely win the day by making this Doritos Chicken. But when the stakes are this high, it can also be good to go to the pros. So we hit up some big-name chefs—including Michael White, Alexandra Guarnaschelli, and Bill Telepan—to find out who they’ve got their money on this year’s Super Bowl, and more importantly, what they’ll be cooking.

And here’s a little bonus for those of you in New York City: You can try grub from all of these chefs—and a whole lot more—at a massive, football-themed culinary event called the 50 Yard Lounge that will be taking place at One Penn Plaza (right across from Madison Square Garden) from January 29-February 2. Check out 50yardlounge.com for a full rundown of events, which include cooking demos, athlete appearances (Doug Flutie!), and star-studded tastings like the Burger Bowl and a Steak and Bloody Mary Brunch.

Here, we find out what some of your favorite chefs will be cooking for this year’s big game.

Instructions
Heat 2 tablespoons of olive oil in a large sauté pan. Add the ground beef. Break up into smaller pieces and brown the meat. Season generously with salt. Remove meat from the pan and set aside.
Add 1 tablespoon of olive oil and onions to the same sauté pan and cook onion for 5-10 minutes over medium heat. Once onions are softened and slightly golden in color, add jalapeño, cumin, and garlic and cook for five more minutes. Then add chili powder and browned meat and cook for about 2-5 minutes (until everything has become that reddish color).
Add the tomato and check for seasoning. Simmer for about 20 minutes.
Open up the bags of Fritos. In each bag, on top of the chips, add chili, pico de gallo, or salsa, and top with freshly grated cheddar cheese. Enjoy—preferably with a spork!

Brad Farmerie

Executive chef at Public, Saxon + Parole, and The Daily

Super Bowl prediction: Broncos will get ahead early and hold on for the win.
Favorite game-day snack: Spicy tacos with a stack of toppings. And does beer count as a snack? I like Session stubbies from Full Sail Brewing Co.
Go-to recipe: "Fries with Eyes" with sriracha-lime mayo

Preheat oil to 375F.

Put a cup of mayo in a bowl and add as much sriracha as you like. Give it a squeeze of half a lime and taste. Season with salt as needed and put aside.

Take a handful of one-inch long whitebait (tiny fish) and place in a sieve. Place the sieve over a sink and pour flour on top and shake until the fish are covered.

Gently lower the sieve into the hot oil and shake slightly to separate the fish.

When they are golden brown, lift the sieve and dump the crispy fish onto paper towel to soak up extra oil. Season with salt.

Serve the crispy “fries with eyes” with sriracha mayo and make people happy.

David Santos

Chef at Louro

Super Bowl prediction: I’m a Niners fan, so I’m going to go with the Broncos to win big.
Favorite game-day snack: A pile of hot wings. I can eat a million of them.
Go-to-recipe: Here’s the best way to make hot wings:

12 chicken wings

½ tbsp unsalted butter

½ cup Frank’s Red Hot

The secret is to blanch and freeze them ahead of time. So the day before the game, fry the wings in a fryer until just cooked, about 7 minutes. Place them on a sheet tray and freeze overnight, keeping them separate to make sure they don’t stick together. This will do two things—give your wings a great crunchy skin when you re-fry them, and also cut down on frying time so you can enjoy the game more. The day of, set up your fryer and fry the wings for about 3-4 minutes, or until they are hot and crispy. Toss in a bowl with butter and Frank's Red Hot, my go-to wing hot sauce

Mix together first five ingredients. Rub entire roast with the mix, and salt generously with kosher salt and place in refrigerator for at least 18 hours, and up to 48 hours. Remove pork at least 2 hours before cooking. Preheat oven to 255°F. Place pork into roasting pan and place in the oven. It should cook 7-8 hours. Remove from oven and turn the oven up to 500°F. After about 10 minutes when the oven reaches 500°F (you can let sit up to a few hours if not serving, or after kraut is ready) place it back for about 20-30 minutes to get the pork skin crispy. Let sit for about 15-20 minutes. Remove skin and cut into smaller pieces. Tear apart meat and serve with the skin. If any fat and juice left in pan, skim fat and reserve, and save juice to serve with meat.
For the kraut

4 pounds homemade sauerkraut or store bout, drained

8 ounces bacon, chopped

1 medium onion, minced

4 cloves garlic, minced

4 apples, peeled and grated

1 teaspoon caraway seed, crushed

3 cups apple cider

3 cups white wine vinegar

2 pounds smoked kielbasa, thick sliced

Preheat oven to 400°F. Put the sauerkraut in a colander over a bowl. Place in sink and run cold water over it for 15 minutes. Let drain, then squeeze any excess moisture out of the kraut. Render the bacon in a large ovenproof pot with a lid over medium heat until just golden brown (about 5 minutes). Add the onion and garlic, and sauté until softened but not browned (again, about 5 minutes). Add the apple, caraway, cider, and vinegar and reduce to a syrup over high heat (about 50 minutes). Mix in the kraut and the kielbasa, cover, and cook until kraut is tender (about 30-40 minutes). Remove lid and cook additional 10-15 minutes until the kraut lightly browns.

Instructions
Mix all of the ingredients together and marinate beef for 24 hours. Pre-heat oven to 250°F. Lay strips on a rack over a sheet pan and place in oven with the door cracked open. Rotate the pan every 15 minutes for 1 to 1.5 hours, or until the jerky is dry. Heat 1.5 cups of oil in a large pan and fry the jerky on medium heat for 2-3 minutes. Remove from oil and coat with sesame seeds.

Alex Guarnaschelli

Iron Chef/executive chef at Butter and the Darby

Super Bowl prediction: I predict the Broncos because the Peyton Manning story is just too good and too compelling for me not to root for them
Go-to recipe: I love a lot of things for Super Bowl food, and one of my favorites is my dad's simple recipe for spare ribs. Make ahead and reheat when ready.

Instructions
In a deep sauce pot, large enough to hold 12 sausages comfortably, add beer, onions and butter. Bring to a simmer. Add brats and simmer, being cautious that heat is not high. You do not want the heat to pierce the brat skins. Simmer for 30-45 minutes, or until they appear cooked through. Remove from heat but allow to rest in the liquid to absorb flavor. When ready to serve, remove from liquid. You can continue to reduce beer, butter, and onion mixture to a syrup. Season and serve as a condiment with brats.

Latest News

FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. Our editorial content is not influenced by any commissions we receive.